Chicken Makhani Recipe

chicken makhani


For Marinade

For Makhani Gravy


  1. Skin and clean the chicken , make incision on leg pieces with a sharp knife
  2. Apply a mixture of Red Chili Powder, Lemon Juice and Salt to the Chicken and leave it aside for half an hour.
  3. Take off additional water by hanging the Yogurt in a muslin cloth for 15 minutes.
  4. Mix in Red Chili powder, Salt, Ginger-Garlic Paste, Lemon Juice, Garam Masala powder and Mustard oil.
  5. Apply this immerse to the chicken pieces and chill in a freezer for 3 to 4 hours.
  6. Put the chicken onto a skewer and stir fry in a moderately hot Tandoor or a preheated oven for 10-12 minutes.
  7. Baste it with Grease and stir fry for another 2 minutes , heat the grease in a pan and mix it with whole garam masala.
  8. Let it crackle, then mix in Ginger-Garlic paste and cut Green Chillies.
  9. Stir fry for 2 minutes.
  10. Mix in Tomato Puree, Red Chili powder, Garam Masala powder, Salt and one cup of water and boil it
  11. Lower heat up and simmer the flame for 10 minutes.
  12. Combine in Sugar or Honey and powdered Kasoori Methi and also mix it in cooked tandoori chicken pieces.
  13. Simmer the flame for 5 minutes and then mix in fresh Cream.
  14. Serve this hot Chicken makhani with Naan.

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